Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Peruvian Quinoa and Corn Chowder (Chupe de Quinoa)
Ají amarillo, an orange-yellow chili with a fruity yet earthy flavor, is ubiquitous in Peruvian cuisine. The fresh chilies are difficult to find in the U.S., but ají amarillo paste, sold in jars, is available at well-stocked markets and specialty stores. The paste is key to the deep, spicy flavor of this quinoa chowder. If you can't find it, use 1 or 2 minced jalapeños instead (if you like, seed the jalapeños for milder heat). The soup is especially good made with fresh in-season corn but, in a pinch, substitute frozen corn kernels. Serve with a simple salad of shredded cabbage, sliced avocado and crumbled queso fresco.
tablespoon extra-virgin olive oil
medium red onion, finely chopped
01In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring, until light golden brown, about 4 minutes. Add the ají amarillo paste, oregano, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring constantly, until fragrant, about 30 seconds.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT
I substituted a few ingredients, dry oregano, jalapeños chilies and yellow quinoa, just because I couldn’t get the ones you ask. When it started to cook the broth at medium low, I didn’t like the smell of oregano gave to me. Ten minutes after, the corn’s sweet smell started to release and that calm me down a little. When I started to have the soup, yes...it was so yummmmmmmm. I like this simple dish every much. Next time I will probably put chili seeds in there to cook to make it more complex.
Made as recipe was written - we love quinoa and aji and had all ingredients on hand. Very simple to put together. Used fresh corn kernels and home made chicken broth, both of which I think mattered here for the great flavor. Given quinoa will continue to 'thicken' over time, for a soupy chowder this needs to be served right after it is made. If you plan to make it in advance and hold it to reheat and finish with the cream later it will become almost stew texture.
Delicious and so quick to make. You could add some rotisserie chicken too.